lizzycooks 3-Cheese Lasagna

I recently started making lasagna after a long while. This recipe makes one 13x9" pan (or two 8x8" pans) of hearty, delicious, and cheesy lasagna. And, you don't have to boil the noodles because the sauce cooks them. I didn't believe it at first, either. You can use the ready-to-bake noodles or regular. 

First step, make this recipe for lizzycooks Italian red sauce. You can make it a day or two beforehand and keep it in the fridge until you're ready to assemble the lasagna.

32 oz part-skim ricotta cheese

2 1/2 cups mozzarella cheese, shredded (1 cup reserved)

1 1/2 cups parmesan cheese, grated (1/2 cup reserved)

2-3 eggs

2 tablespoons fresh parsley, minced 

1/2 teaspoon Kosher salt

9-12 lasagna noodles

Mix up the first 6 ingredients in a large bowl to create the cheese mixture. Preheat the oven to 375.

Layer a 13x9" pan with enough red sauce to cover the bottom, then add a layer (3 pieces) of the uncooked lasagna noodles, and then add a layer of the cheese mixture. Spread the cheese mixture evenly over the noodles. Repeat layering two-three more times and end with a layer of sauce. Top with the remaining mozzarella and parmesan cheeses. 

Put a piece of parchment paper over the lasagna and then cover with foil, and bake for 45 minutes. Remove foil and parchment paper and let lasagna cook for 15 more minutes. Broil for 3-4 minutes on high to brown the cheese and make it all luscious and bubbly. Remove from the oven and let sit for about 15 minutes before cutting and serving so it can set a bit. 

Serve with red or white wine or sparkling cider, garlic bread and a simple salad. Or, enjoy a piece for breakfast--it's good cold, too.

lizzycooks Italian Red Sauce

This beautiful red sauce goes well with lasagna, manicotti, and chicken or eggplant parmesan. I've been making and improving my meatless red sauce for years and this is the 2022 version. This is the sauce I use with my 3-Cheese Lasagna recipe. This sauce recipe makes enough for a 13x9 pan of lasagna. Any leftover sauce can be stashed in the freezer for your next bake. Bon Appetit!

      

2 tablespoons olive oil

4 large cloves garlic, minced
1/2 medium yellow onion, chopped 

1 28 oz can tomato sauce

2 14.5 oz cans organic crushed tomatoes

1 6 oz can tomato paste

1 tablespoon Italian seasoning

2 teaspoons fresh oregano, minced

2 teaspoons fresh thyme

2 teaspoons fennel seed, crushed

2 teaspoons Kosher salt 

2 teaspoons sugar

Crushed red pepper to taste

1 bay leaf

1 cup water

Heat a large sauce pan over medium heat. Add the olive oil and let it heat up for a
minute or two. Add the garlic and onion. You want them to sizzle when they hit the pan. Stir until the onions become translucent, about 5 minutes. Add the tomato sauce, crushed tomatoes, and tomato paste, stir well. Add the Italian seasoning, oregano, thyme, fennel seed, salt, sugar, crushed red pepper, and bay leaf. Stir it all together until the spices are blended in. Add the water and stir again. Continue to simmer the sauce on low for another couple of hours, stirring occasionally. Remember to take the bay leaf out when the sauce is done!